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Ingredients
- 8 c. Water
- 2 c. Black beans picked over
- 3 stalk celery minced **
- 3 x Onions minced
- 2 x Bay leaves
- 1 Tbsp. Parsley
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 2/3 c. Dry sherry
- Â Â Butter
- Â Â Smoked ham bone with meat on it, or possibly smoked ham hock
Directions
- SOAK BEANS OVERNIGHT. DRAIN
- simmer beans in 8 c. of water till soft on medium flame. meanwhile while the beans are cooking, saute/fry the minced onion and celery in butter till golden brown. add in them to the soup pot along with 2 bay leaves, parsley, salt, pepper and ham bone. cook over medium heat for 3 hrs, adding water if needed. after the beans are cooked and soft, remove the ham. cut off the meat and set aside. Cold off soup and put in in a blender and puree in batches. return the soup to the pot, and add in 2/3 dry sherry and the ham meat. cook over low heat till warmed through and adjust seasonings.
- NOTE: i leave off the celery because i do not like it. i also add in a bit less than 2/3 c. sherry. adjust it to your taste. some people add in the a little sherry at the table instead of putting it in the soup pot. i prefer letting it cook in, so the alchohol content is cooked off. it can also be topped with lowfat sour cream.
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